To begin, prepare a simple Praline (ingredients below)
Once the the praline sauce is made allow it to cool and begin preparing the cheese. I am using a Kris Lloyd Artisan Brie which I fit into a ramekin line with bake sheets and place in an oven at 180C. It should take roughly fifteen minutes to heat through perfectly, but the best test is to press down lightly on the top – it should feel soft.
Remove from oven and place on your serving board leave in the ramekin, arrange half a cup of toasted pecans or walnuts (or both if you like!) on top of the cheese.
To finish pour around a cup of the cooled praline sauce over the top of your still-warm Brie, covering the entire cheese, fabulous served with crisp almond bread or seasonal berries. Eat while still warm and oozy! Best with sparkling wine!
1/2 cup caster sugar
2 tablespoons cold water
Line a baking tray with baking paper.
Combine sugar and water in a saucepan over low heat.
Cook, stirring, for 5 minutes or until sugar has dissolved.
Increase heat to high. Bring to the boil.
Boil, without stirring, for 5 to 7 minutes or until mixture turns golden.
Remove from heat.
Set aside for 2 minutes to allow bubbles to subside and allow to cool.